Phase II enzyme-inducing and antioxidant activities of beetroot (Beta vulgaris L.) extracts from phenotypes of different pigmentation |
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| Authors: | Wettasinghe Mahinda Bolling Bradley Plhak Leslie Xiao Hang Parkin Kirk |
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| Institution: | Department of Food Science, 1605 Linden Drive, Babcock Hall, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA. |
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| Abstract: | Free-radical scavenging, reducing, and phase II enzyme-inducing activities of aqueous and 5% aqueous ethanol extracts of freeze-dried root tissue of four beet (Beta vulgaris L.) strains (red, white, orange, and high-pigment (red) phenotypes) were determined. Aqueous and ethanolic tissue extracts of the regular and high-pigment red phenotypes were most capable of inhibiting metmyoglobin/H(2)O(2)-mediated oxidation of 2-2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and 2,2'-azobis-(2-amidinopropane) dihydrochloride (AAPH)-mediated bleaching of beta-carotene. These same extracts were also most efficient at reducing ABTS radical cation and inducing quinone reductase in murine hepatoma (Hepa 1c1c7) cells in vitro. |
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